Authentic Vietnamese Pho - Comforting Noodle Soup
Pho is a flavorful, aromatic Vietnamese noodle soup, perfect for any occasion. The broth is infused with spices like star anise, cinnamon, and cloves, simmered with beef bones to develop a rich, savory base. Rice noodles and tender slices of beef are added to create a comforting bowl of goodness. Topped with fresh herbs, bean sprouts, and a squeeze of lime, Pho delivers a perfect balance of flavors that will warm you from the inside out. It’s a delicious dish for those who enjoy making hearty meals from scratch and brings authentic Vietnamese flavors to your kitchen.
Ingredients
-
Broth
- 2 pounds beef bones (marrow or knuckle bones)
- 1 pound beef brisket or chuck
- 1 onion, halved
- 1 piece ginger (3-inch), sliced
- 1 cinnamon stick
- 4 star anise pods
- 6 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt to taste
- 12 cups water
-
Soup
- 14 oz rice noodles (banh pho)
- ½ pound beef sirloin, thinly sliced
- Fresh herbs (cilantro, Thai basil, and mint)
- Bean sprouts
- 2-3 limes, cut into wedges
- 2-3 fresh red or green chilies, sliced
- Hoisin sauce and sriracha (optional)
Directions
Roast the aromatics. In a dry skillet, roast the onion and ginger until charred, about 5 minutes. Set aside.
Prepare the broth. Rinse the beef bones thoroughly under cold water. Place the bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to remove impurities, then drain and rinse the bones.
Simmer the broth. In a clean large pot, add the bones, brisket, charred onion, ginger, cinnamon, star anise, cloves, and coriander seeds. Pour in 12 cups of water and bring to a simmer. Skim off any foam, and then add fish sauce, sugar, and salt. Let it simmer gently for 2-3 hours, occasionally skimming off impurities.
Cook the noodles. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Prepare the toppings. Slice the sirloin thinly and set aside. Wash and prepare fresh herbs, bean sprouts, lime wedges, and chilies.
Finish the broth. After 2-3 hours, remove the beef brisket and let it rest for 10 minutes before slicing. Strain the broth through a fine sieve to remove the solids.
Assemble the Pho. To serve, place a handful of cooked rice noodles in a bowl, top with slices of brisket and raw sirloin. Ladle the hot broth over the beef to cook the sirloin. Add fresh herbs, bean sprouts, lime, and chilies to taste. Add hoisin and sriracha if desired.
Recipe tips
For a clearer broth, boil the bones first and rinse thoroughly to remove impurities. Char the aromatics like ginger and onion to deepen the broth’s flavor. Thinly slice the beef sirloin by placing it in the freezer for 15-20 minutes before slicing. Customize your bowl with fresh herbs and condiments. Thai basil, mint, and cilantro all add different flavor notes. Simmer the broth low and slow for a richer flavor, and don't rush the process.
Nutrition Facts (per serving)
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